Vegan, Oil-Free, and Sugar-Free (but flavor-FULL) Banana Bread

Me thinks bread is up there with butter as my favorite food. It’s empty love, I know, but it feels oh-so good in the moment and it only feels worth it whilst eating it! Unfortunately, we’ve got to protect our hearts and prevent that sneaky, delayed “Sike!” in the form of a breakout, sluggishness or a more prominent muffin top. Don’t be fooled, bread has a nasty after taste – after after after taste, but still, it’s not leaving behind any favors. So, bread lovers out there, if I told you you can have your bread without all that oil and sugar and yeast and empty carbs, you’d love me right? Well, here it is. It’s a banana bread that can be warmed and savored with a smidgen of non-optional butter or jam.

This bread calls for dates, buckwheat flour and, of course, banana! The buckwheat can be replaced with whole-wheat, but I like the texture of the buckwheat and it mellows out the sweetness of the banana and dates. Enjoy!

Banana: benefits your heart and nerves due to the high dose of potassium, increases the performance of kidneys and bones, acts as a mood enhancer or mild sedative, is one of the highest sources of naturally available vitamin B6, and can help keep you “regular”.

In a small bowl, mash peeled bananas until runny. In a separate medium bowl, mix together the dry ingredients. Chop the pitted dates and combine them with the banana and flax egg. Pour mixture into the dry ingredients and fold until evenly combined. Spread in a bread pan or a cake pan.

Bake at 350 degrees for 50 minutes, or until browned on top.

I cut my bread with the open face of a cup to create little disks. Butter was later involved – choose a vegan variety if you want. You can also spread on some jam. Enjoy!